Savory Semolina

• 4 cups water
• 2 teaspoons coarse kosher salt
• 1 1/2 cups semolina flour (pasta flour)* or farina (suji or sooji, such as Rani or Ajika brands; about 9 ounces)*
• 1/3 cup
• 2 small garlic cloves, minced
• 2 teaspoons minced peeled fresh ginger
• 2 teaspoons finely chopped fresh or frozen curry leaves (about 12 leaves)**
• 1 small serrano chile, minced
• 1 teaspoon black mustard seeds***
• 1/2 teaspoon cumin seeds
• 12 cherry tomatoes, halved
• 1 cup fresh or frozen green peas
• 1/3 cup chopped raw cashews

1. Bring 4 cups water to boil in heavy large saucepan over medium-high heat. Add salt. Gradually whisk in semolina. Boil until thick, whisking often, about 3 minutes. Remove from heat.
2. Heat butter in heavy medium skillet over medium-high heat. Add garlic, ginger, curry leaves, chile, mustard seeds, and cumin seeds; saute until aromatic, about 1 minute. Add tomatoes, peas, and cashews. Saute mixture until cashews begin to color, about 2 minutes. Stir mixture into semolina. Season with salt and pepper. Rewarm, if necessary.
3. **Also known as kari patta; available at Indian markets.
4. ***Sold at specialty foods stores, Indian and Asian markets, and adrianascaravan.com. If unavailable, substitute brown mustard seeds.

water, coarse kosher salt, flour, garlic, fresh ginger, curry, serrano chile, black mustard seeds, cumin seeds, cherry tomatoes, cashews

Taken from www.epicurious.com/recipes/food/views/savory-semolina-240114 (may not work)